Poached Salmon in Ravigote Sauce

| September 11, 2011

Episode 102: Fabulous Fins
Recipe: Poached Salmon in Ravigote Sauce

Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon. Pickled capers lend wonderful piquancy to the sauce.

Poached Salmon in Ravigote Sauce

Serves 4

2 plum tomatoes (5 ounces), halved, seeded, and cut into 1/4-inch pieces (3/4 cup)
1 tablespoon drained capers
2–3 scallions, trimmed (leaving some green) and chopped (1/3 cup)
1/3 cup chopped onion, rinsed in a sieve and drained
2 garlic cloves, crushed and chopped (1 teaspoon)
1/3 cup coarsely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
4 skinless salmon fillets (about 5 ounces each and about 1 1/2 inches thick)

FOR THE SAUCE: Mix all the ingredients together in a small bowl. Set aside.

Bring 3 cups of salted water to a boil in a large stainless steel saucepan. Add the salmon to the pan and bring the water back to a boil over high heat (this will take about 2 minutes). Immediately turn off the heat, or slide the pan off the heat and let the salmon steep in the hot liquid for 5 minutes. (The steaks will be slightly underdone in the center at this point; adjust the cooking time to accommodate thicker or thinner steaks and to satisfy your personal taste preference.)

Remove the steaks from the liquid with a large spatula or skimmer, drain them well, and place on four warm plates. Sponge up any liquid that collects around the steaks with paper towels, then spoon the sauce over and around the steaks and serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.


Category: fish, Recipes, seafood

About the Author ()

I was the Senior Digital Producer for KQED Food up until July, 2018.  Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area;  Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017.  As far as content creation,  photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.

Comments (4)

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  1. Linda Stanley says:

    Okay, so we love fish, salmon, etc. The inimatable Jacques Pepin made this in about 10 mins and the sauce is what intrigued me (really a relish spread on top).

    Might be good with French bread and/or Trader Joe’s nutty brown rice medley. Maybe some quick asparagus.

    TJ’s has a grilled asparagus already cooked and frozen, which can be warmed via mircrowave (maybe with some pkgd hollandaise).

  2. Stanford Crane says:

    I totally went for the poached salmon. Because I’m adventurous, I’ll try the molasses salmon as well.

    The show is fantastic!

  3. Vanessa says:

    We made this last night for dinner after watching the “Fabulous Fins” episode on Saturday afternoon. It was fantastic. Just had the leftovers for lunch. Fantastic! We will definitely make this again…and again. Fresh healthy, and a beautiful presentation. Everything you could want in a dish.

  4. I made this for guests and everyone loved it!  Will make again, the sauce is spectacular too, and I use this for other dishes, like a tasty salsa